I would love to know how to make Bourbon Chicken...Anyone know how to make it?????

Question

I need to know everything even how to choose what chicken to buy...

Answer 1

Here's one recipe.. they have a ton over at that site for bourbon chicken though, if you don't want this one

Answer 2

Ready in: 30-60 minutes
Difficulty: 4 (1=easiest :: hardest=5)

Ingredients:
4 pounds chicken fryer, cut into pieces
1/4 cup butter, melted
1/4 cup bourbon whiskey
1 med. onion, diced
2 tablespoons minced parsley
1 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup bourbon whiskey
1/4 cup heavy cream


Directions:

Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides. When browned, add 1/4 cup bourbon whiskey and ignite. When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender. Just before serving add the heavy cream to the sauce and stir well into the juices in the pan.

This recipe for Bourbon Chicken serves/makes 4



it's really good.

Answer 3

I don't know how many people you intend to serve, but most recipes yield 4 to 6 servings, so we'll go from there.

Bourbon chicken recipes vary in terms of ingredients used (some call for onions, some call for different herbs), and they also vary in cooking method (baked, braised, sauteed/then braised, etc).

As far as which chicken to buy: It would be easiest to get whole, cut-up "fryer" chicken, rather than cutting one up yourself (and there's not that much difference in price). The chicken ought to weigh anywhere from 4 to 6 pounds. The "brand" of chicken really doesn't matter too much in a recipe like this; the chicken will take on plenty of flavor from the other ingredients. If you were looking for a chicken to roast, however, I would recommend one of the "name brands" (like Empire Kosher), or a natural or "free range" chicken, because the meat will have more flavor all by itself.

Here's a good "baked" recipe, which is also very easy:

1 whole chicken, about 4-5 pounds, cut up
1/2 cup brown sugar, densely packed
1/2 cup bourbon
1 medium onion, coarsely chopped
2 cloves garlic, smashed (or minced)
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine all the ingredients in a bowl OR a plastic "zipper" bag (using the bag means not having to wash the bowl). Place into the fridge (if you use a bowl, cover it with plastic), and leave it there for at least 2 hours (up to overnight).

Preheat oven to 350 F. Pour all of the contents of the bag/bowl (including liquid) into a baking dish, such as a lasagne pan. Glass/Pyrex or ceramic is preferable, but metal will also work (it will be harder to clean later). Use aluminum foil to cover the baking dish, and crimp the foil all around the edges to seal.

Bake for about 45 minutes. After 45 minutes, carefully remove the pan from the oven. Turn the oven up to 400 F (allow some time for the oven to reach temperature). CAREFULLY remove the foil from the baking dish (HOT HOT steam). Replace the baking dish in the oven, and cook at 400 for another 15-20 minutes. This will brown the top, thicken the sauce, and concentrate flavors.

Serve over rice or egg noodles.

Answer 4

Bourbon Chicken
4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste
Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.

Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.

Makes 2 to 4 servings, depending upon appetites.

Answer 5

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Answer 6

The hardest part is getting the burbon in the chicken..they dont like it and they won't hold still.......

BOURBON CHICKEN
Printed from COOKS.COM

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1 tbsp. each olive or vegetable oil & butter
2 1/2 lbs. chicken parts, skinned
1 tsp. salt
1/2 c. bourbon, divided
1/4 c. chopped shallots
2 to 3 tbsp. chopped fresh parsley
1 tsp. thyme leaves
1/2 c. half & half

In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining 1/4 cup bourbon along with the shallots, parsley and thyme.
Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.

Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.

Answer 7

buy skinless chicken thighs (much tastier than chk breasts), marinate in a ziplock with one third bourbon, one third soy sauce, one third honey overnight.... then next day grill or roast in oven 350F till done

Answer 8

Ladies, start your ovens!!!

http://www.recipezaar.com/10870

Answer 9

google.com